I looked in my fridge and saw a few ingredients that I’ve been neglecting. I’m not a fan of wasting food, as you may have noticed. I had the bright idea to whack them all together into a springtime soup!
Here’s how to make it:
Veg Stock:
A handful of onion, garlic and leek scraps (be sure to wash your veg before cooking)
Spring Soup:
2 leeks, thinly sliced
A large handful of kale, remove leaves and thinly sliced stalks
4-5 garlic cloves, thinly sliced
2 tbsp olive oil
50g raw pistachios, toasted
1 lemon, zest
1/2 tsp red chilli flakes
Salt & black pepper
400g tin of cannellini beans, drained and rinsed
200g green peas
Kale Chips:
Kale leaf
1-2 tbsp olive oil
3 tbsp nutritional yeast
Salt & black pepper
200C/392F Pre-heat
Add the scraps to a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 5-10 minutes until the water turns to a gold hue. *You may want to add salt, black pepper, bay leaf and thyme to add additional flavour to your stock. *Please wash your ingredients/scraps before the stock.
Saute leeks, garlic and kale stem until soft, about 10-12 minutes over medium heat.
Pour the veg stock to cover the sauteed veg, continuously stirring. Add beans, peas and half the kale leaves until soft.
In a bowl, add the kale and olive oil. With your hands, lightly massage and squeeze the kale, for about 1 minute. Add the nutritional yeast, salt and black pepper. Toss to cover. Spread evenly on a baking sheet and bake for 8-10 minutes, or until crispy.
In a food processor, add the lightly cooked kale leaves with some of the veg stock and half of the toasted pistachios. Blend until smooth. Pour the mixture back into the saucepan and stir.
Serve soup with toasted pistachios, lemon zest, crispy kale chips and toasted bread.
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